Dreaming of pumpkin pie? This ice cream really satisfies that craving and is perfect to serve during the holiday season!
Keto Pumpkin Ice Cream
Makes eight servings (1/2 cup each)
1 cup puréed pumpkin (no sugar added)
1/2 cup whole milk (I suggest Fairlife brand, see note*)
1-1/2 cups heavy cream
1 teaspoon pumpkin pie spice
A pinch of salt
3 tablespoons powdered erythritol sweetener
6 tablespoons allulose
1 teaspoon vanilla extract
1 teaspoon pumpkin pie extract (I suggest Olive Nation brand)
1. Whisk all of the ingredients together in a medium bowl or large measuring cup. Cover and refrigerate for at least 2 hours or until thoroughly chilled. Whisk the mixture again just before churning.
2. Churn in an ice cream maker according to the manufacturer’s directions. Once quite thick, remove to a container and place in the freezer to set up for at least 6 hours or overnight.
*Note: I recommend Fairlife Whole Milk because it is lactose free and half the carbs of regular milk. If using regular whole milk, add 3/4 carb (0.75) per serving.
Nutritional Information per 1/2 cup: 173 calories, 4.2 g carbohydrate (1 g dietary fiber, 1.5 g sugars), 18.3 g total fat (10.7 g saturated fat, 0 g trans fat), 61 mg cholesterol, 38 mg sodium, 36.6 mg calcium, 3 mg potassium, 1612 IU Vit A, 1 mg Vit C, 1.1 g protein. Net carbs per serving: 3.2 grams
Photo and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.